Rich Chocolate Cake With Chocolate Buttercream

Name: Rich Chocolate Cake With Chocolate Buttercream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; 1 teaspoon vanilla extract; 2-4 tablespoons heavy cream

Highlighted under: Sweet Traditions

I absolutely love baking, and this Rich Chocolate Cake With Chocolate Buttercream has become one of my all-time favorites. It’s a decadent treat that never fails to impress at gatherings and special occasions. The moist chocolate cake paired with silky chocolate buttercream creates a symphony of flavors that is simply irresistible. I particularly enjoy the way the rich cocoa contrasts with the sweet buttercream, making each bite a heavenly experience. This recipe is definitely a must-try for any chocolate lover seeking a delightful indulgence.

Created by

Daisy Webb

Last updated on 2026-01-24T08:55:17.557Z

Experimenting with different chocolate cake recipes, I stumbled upon this rich and moist chocolate cake that quickly became my favorite. One key tip I discovered is to use high-quality cocoa powder—this truly elevates the flavor. Every bite is a delightful reminder of how simple ingredients can come together to create an extraordinary dessert.

The buttercream is another essential aspect that brings this cake to life. I always whip my buttercream until it's fluffy and smooth, which results in a luscious texture that perfectly complements the cake's richness. Trust me, this is an indulgence you won't want to miss.

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding the Ingredients

The quality of cocoa powder is crucial to achieving the rich chocolate flavor that makes this cake truly stand out. I recommend using a high-quality Dutch-processed cocoa powder, which gives the cake a deep color and a mellow chocolate taste. Unsweetened cocoa powder is essential here; sweetened varieties will alter the balance of flavors in the cake and the buttercream.

While the recipe calls for whole milk, feel free to substitute with buttermilk for a tangy flavor and even more moisture. If you're looking for a lighter version, almond milk or a non-dairy milk can also work well, although the texture might be slightly different. Just make sure to choose an unsweetened variety to not overshadow the cake’s flavor.

Tips for Perfect Baking

When baking your chocolate cake, it's essential to ensure your oven is properly preheated. An oven thermometer can help avoid pitfalls where the temperature could be off. Bake until the top springs back when lightly pressed, and use a toothpick to check for doneness, aiming for moist crumbs rather than a completely dry pick. Allowing the cakes to cool slightly in the pans prevents them from breaking apart when transferred to the wire rack.

For the buttercream, ensure your butter is softened to about room temperature—this usually takes about 30 minutes after being taken out of the fridge. If the butter is too cold, the frosting will be lumpy and difficult to spread. Conversely, if it’s too warm, the frosting can become overly soft, resulting in a heavy application that doesn’t hold its shape. A good creaminess should come from combining the sugar and cocoa slowly to prevent a dusty cloud of powdered sugar!

Ingredients

Gather the following ingredients for an indulgent chocolate experience.

For the Cake

1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Chocolate Buttercream

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
2-4 tablespoons heavy cream

Make sure to have all ingredients measured and ready for a smooth preparation.

Instructions

Follow these steps to create your decadent chocolate cake.

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. Add the eggs, milk, oil, and vanilla to the dry ingredients, mixing until smooth. Carefully stir in the boiling water.

Bake the Cake

Divide the batter evenly between two greased 9-inch round cake pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack.

Make the Chocolate Buttercream

In a large mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing on low speed until incorporated. Add the vanilla extract and enough heavy cream to reach a smooth and spreadable consistency.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of chocolate buttercream on top, then place the second layer on top. Use the remaining buttercream to frost the top and sides of the cake.

Serve and Enjoy

Slice the cake, serve on dessert plates, and enjoy the rich, decadent flavors with family and friends!

Allow the cake to set for a few minutes before slicing for a clean cut.

Pro Tips

To enhance the chocolate flavor, consider adding coffee instead of boiling water or a pinch of espresso powder to the cake batter.

Make-Ahead and Storage

This chocolate cake can be made a day in advance, which allows the flavors to develop even more. Store the unfrosted cakes wrapped tightly in plastic wrap at room temperature. Frost the cake just before serving to ensure the buttercream remains fresh and creamy. If you have leftover cake, it can be stored in the refrigerator for about 3-4 days; just ensure the slices are covered to maintain moisture.

If you want to store the chocolate buttercream, it can be kept in the fridge for up to a week in an airtight container. When ready to use, let it sit at room temperature to soften, then re-whip for a smooth consistency.

Serving Suggestions

This Rich Chocolate Cake pairs beautifully with freshly whipped cream or a scoop of vanilla ice cream, which can help balance the sweetness. For a festive touch, consider garnishing with chocolate shavings, fresh berries, or even a sprinkle of sea salt to elevate the flavor profile. A light dusting of powdered sugar can add a nice visual contrast against the dark chocolate.

For a twist on the classic recipe, feel free to add a layer of raspberry or orange curd between the cake layers. The fruit's acidity complements the richness of the chocolate and adds a delightful surprise. Alternatively, sprinkle some sea salt on top of the frosting for a salted chocolate flavor experience that's becoming quite popular.

Questions About Recipes

→ Can I use a different type of flour?

All-purpose flour is recommended for this recipe, but you can use cake flour for a lighter texture if desired.

→ What can I substitute for eggs?

You can use unsweetened applesauce or a flaxseed mixture as a substitute for eggs in this recipe.

→ How should I store leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I freeze the cake?

Yes! Wrap the baked, un-frosted cake layers in plastic wrap and foil, and freeze for up to 3 months. Thaw before frosting.